Racking Hard Cider, Part 2
April 10, 2014 7:27 PM Subscribe
Here I am one week later, as advised, ready to rack my cider again. But I'm still unsure of some of the details.
So now it's been three weeks since I put sugar and yeast into a gallon jug of cider. It's been warm lately, and I'm able to see the bubbles still coming up. I've let the jug sit for a while so the yeast is all nicely settled to the bottom.
I got a ton of advice from my last question, (thanks!) which I think I mostly understood (some of it was using lingo that is a few steps above my level). I think the simplest way for me to go forward is to siphon the cider into four or five of my metal-hinged bottles, (i.e. 'rack'?) add some sugar, and let it sit for one month, then throw them in the fridge until it's drinkin' time.
My expectation is that this will get me carbonated cider, but it will have a slight amount of odd flavors from sitting with the yeast. If I want to fix that flavor issue, I could put the bottles directly in the fridge until the yeast settles, siphon the cider out so I can clean all the sediments out of the bottles, then put the cider back in and then let it sit at room temperature for as long as I want (say, until Thanksgiving).
I'm sure I'm grossly misunderstanding something here. Any tips? Or should I go for it!
P.S. how do you sanitize sugar?
So now it's been three weeks since I put sugar and yeast into a gallon jug of cider. It's been warm lately, and I'm able to see the bubbles still coming up. I've let the jug sit for a while so the yeast is all nicely settled to the bottom.
I got a ton of advice from my last question, (thanks!) which I think I mostly understood (some of it was using lingo that is a few steps above my level). I think the simplest way for me to go forward is to siphon the cider into four or five of my metal-hinged bottles, (i.e. 'rack'?) add some sugar, and let it sit for one month, then throw them in the fridge until it's drinkin' time.
My expectation is that this will get me carbonated cider, but it will have a slight amount of odd flavors from sitting with the yeast. If I want to fix that flavor issue, I could put the bottles directly in the fridge until the yeast settles, siphon the cider out so I can clean all the sediments out of the bottles, then put the cider back in and then let it sit at room temperature for as long as I want (say, until Thanksgiving).
I'm sure I'm grossly misunderstanding something here. Any tips? Or should I go for it!
P.S. how do you sanitize sugar?
This post was deleted for the following reason: Post in AskMe, please! -- restless_nomad
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Or, major self-link, banned.
posted by LionIndex at 7:29 PM on April 10, 2014